Everyone come together and gather ’round, because you will not want to miss out on this tempting, tasty knockout. Mighty Good Casserole joins the ring as the tastiest Mexican dish that will help feed and satisfy the masses. Juicy, shredded chicken and a very flavorful gravy-like sauce steal the show when layered with corn tortillas and some cherished cheddar cheese. Be brave and make this Mighty Good Casserole to combat the hungry beast within you. It’s a strong contender to be THE best casserole you ever made!


  • 4 chicken breasts, boneless and skinless
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1 cup milk
  • salt, to taste
  • black pepper, to taste
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • 24 (6-inch) corn tortillas
  • 4 cups cheddar cheese, shredded


Step 1 –In a large pot of salted, boiling water, add the chicken breasts and bring back up to a boil. Cook until they reach an internal temperature of 165 degrees F, about 30 minutes.

Step 2 –Transfer the cooked chicken breasts to a plate and let them cool. Reserve 3 1/3 cups of the liquid from the pot and drain the rest.

Step 3 –Use two forks to shred the cooled chicken breasts. Set them aside.

Step 4 –Preheat the oven to 350 degrees F.

Step 5 –Coat a 9×13-inch baking dish with nonstick cooking spray.

Step 6 –In a medium saucepan over medium heat, melt the butter.

Step 7 –Add the flour to the melted butter and cook, whisking constantly, until the roux bubbles and the flour turns light brown.

Also Read:  Tangy Chicken Salad

Step 8 –Gradually whisk 1 cup of the reserved cooking liquid and the milk into the roux and cook, stirring constantly, until the gravy thickens, about 5 minutes.

Step 9 –Add the salt and the black pepper to the gravy and whisk to combine.

Step 10 –Transfer the gravy from the heat.

Step 11 –In a large saucepan, add the remaining 2 1/3 cups of the reserved cooking liquid, the gravy, the green chiles, the onion, the garlic, the sour cream, the cumin, the salt, and the black pepper and bring to a boil, stirring constantly.

Step 12 –Transfer the sauce mixture from the heat.

Step 13 –Evenly spread about 1 cup of the sauce mixture over the bottom of the prepared baking dish.

Step 14 –Arrange 6 of the tortillas on top of the sauce mixture.

Step 15 –Sprinkle about 1 cup of the shredded chicken over the tortilla layer.

Step 16 –Sprinkle 1 cup of the cheddar cheese over the chicken layer.

Step 17 –Repeat the layers three more times, starting with the sauce mixture and ending with the cheddar cheese.

Step 18 –Evenly spread any of the remaining sauce mixture over the casserole, making sure all the tortillas are covered.

Step 19 –Bake the casserole, about 30 minutes.

Step 20 –Serve.